Stone-Ground Flour: The Key to Exceptional Bread
In our blog post, “5 Ways to Shop and Buy Bread Sustainably”, we discussed the differences between organic and regenerative flour. Today, we’re exploring another crucial aspect: the type of milling process the flour undergoes. Our flour is not just organic and regenerative, but it’s also stone-ground, setting us apart from any supermarket loaf.
What’s so special about Stone-Ground Flour?
Stone-ground flour, milled between traditional stone discs, retains more of the germ and bran, preserving essential nutrients and offering a richer, nuttier flavour. In contrast, roller-milled flour, processed at higher speeds and temperatures, can lose vital nutrients and flavour.
Stone-ground flour is more flavourful and nutritional than its cheaper and more industrial counterpart.
The Benefits of Stone-Ground Flour
Coarser flours like stone-ground flour typically have a lower glycaemic index (GI) compared to more finely milled flours. The glycaemic index measures how quickly foods raise blood sugar levels, and foods with a lower GI are digested and absorbed more slowly, leading to a more gradual increase in blood sugar. Learn more about GI in our blog post, “Sourdough’s secret: A lower glycaemic index for better health“.
Even if a store-bought sourdough is genuine, it is still more industrial and uses lower-quality ingredients than our artisanal loaves.
Here’s a closer look at the key differences between stone-ground and roller-milled flour:
| Aspect | Stone-ground flour | Roller-milled flour |
| Grinding process | Ground between two stone discs or wheels. | Crushed between steel rollers or cylinders. |
| Grinding speed | Slower process due to manual or traditional methods. | Faster process due to mechanised process. |
| Temperature | Lower heat generated during grinding, preserving the nutrients. | Higher heat generated, potentially reducing nutrient content. |
| Particle size | Coarser texture with more varied particle size. | Finer, more uniform particle size. |
| Nutrient retention | Retains more of the germ and bran, preserving nutrients. | Some loss of nutrients due to heat and processing. |
| Flavour and Aroma | Typically has a richer, nuttier flavour and aroma. | May have a milder flavour profile. |
| Shelf life | Shorter shelf life due to higher oil content from the germ. | Longer shelf life due to reduced oil content. |
| Price | Often more expensive (about 25% more) due to the labour intensive process. | Generally more affordable due to efficiency. |
Note: Even though stone-ground flour has a shorter shelf life, it retains nutrients better over time compared to refined flour, which loses nutritional value as it ages. Additionally, stone-ground flour does not undergo the nutrient degradation that can occur with the higher temperatures of modern milling processes.
Experience the Difference with Our Artisanal Breads
If you want to taste the difference, try our white country loaf made with 100% stone-ground flour. Our bread selection includes focaccia, ciabatta, bagels, and brioche, most of which are made with 100% stone-ground flour.
We also offer unique blends, like stone-ground flour mixed with rye and wholemeal flour, adding depth of flavour and extra health benefits. Try our whole wheat loaf and our wheat & rye loaf for a delicious and nutritious experience.
Not in London? No problem! You can find our products on Delli.
We take pride in the authenticity of our sourdough, crafted without any additives. Our commitment to pure ingredients means none of our breads contain yeast, with the exception of our bagels, where a minimal amount (0.1%) is added. This touch of yeast gives our bagels a fluffier consistency, ensuring they are delightfully light.
All of our loaves contain stone-ground flour. In fact, our bestseller, the white country loaf, is made exclusively from 100% stone-ground flour. Moreover, the flour in our loaves is organic and regenerative, making it better for you and the planet!
Check out this behind-the-scenes to discover our baking process: Watch on Instagram.
Quality is King
In a world full of mass-produced and industrially processed foods, choosing bread made with stone-ground flour is a delicious way to prioritise quality and nutrition. Our commitment to using organic, regenerative, and stone-ground flour means our bread not only tastes better but also supports sustainable agricultural practices. If you want to learn more, visit Shipton Mill’s website as that’s where we source our high-quality flour.
Join us in making healthier, more flavourful choices for you and your family. Enjoy the superior quality of our artisanal loaves today!
